Mexican Corn Soup
3 1/2 cups fresh or frozen corn kernels
1 cup chicken broth
4 tablespoons butter
2 cups milk
1 teaspoon ground cumin
1 clove garlic, minced
1 4-ounce can diced green chilies
3 dashes Tabasco sauce
1 teaspoon ground white pepper
8 corn tortillas
oil for frying
salt to taste
1 cup diced tomatoes
2 cups diced cooked chicken breast
1 cup shredded Monterey Jack cheese with jalapeno peppers
Condiments:
chunky salsa
sliced black olives
sour cream
sliced green onions
diced avocados
6-8 servings
In blender or processor, puree corn and chicken broth. Melt butter in stockpot. Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin and garlic. Heat to boiling, reduce heat, and stir in green chilies, Tabasco and white pepper. Soup may be cooled and frozen at this point.
Stack tortillas and cut into 1-inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering soup and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired.
* I puree with a stick blender to leave more chunky. You could also puree 1/2 corn and leave 1/2 whole for texture. I use 1/2 and 1/2 instead of milk. I bake chicken breasts with a stalk of celery and a carrot wrapped in foil, placed in a Pyrex dish at 350 degrees for 1 hour. I add diced chicken to soup rather than put in bottom of bowl. I do not add shredded cheese to soup or put diced tomatoes in bottom of bowl. I prefer to use them cold as condiments.
Submitted by Kendall
